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PREP24 h
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Cooking1 h
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Ready in25 h

Ingredients

Instructions

Eggplant Instructions

  1. Step
    Start by seasoning your ricotta with 1/2 tbsp lemon juice, 1 tsp salt and 1/2 tbsp melted honey. Use a spatula to avoid breaking up the curd. Mix until combined, and adjust seasoning to your taste. Keep in the fridge until ready for assembly.
  2. Step
    Bring a saucepan of salted water to a boil and blanch the fiddleheads for 10 minutes. Drain and set aside.
  3. Step
    In a frying pan over medium-high heat, melt butter, then add mushrooms to caramelize.
  4. Step
    Deglaze with apple cider, then season to taste with salt and pepper.
  5. Step
    Using the same pan as the mushrooms, over medium heat, add your blanched fiddle heads and knotweed/asparagus till warm and tender (2-3 minutes).
  6. Step
    Pop your sourdough in the toaster and butter while it’s hot.

Assembly

  1. Step
    Place your buttered sourdough on your plate.
  2. Step
    Add 4 generous dollops of ricotta, leaving some space between to add your veg.
  3. Step
    In the spaces, place small piles of your mushrooms. Add your knotweed/asparagus on a diagonal, then fit in your fiddle heads.
  4. Step
    We used pansies, wild violette, nasturtiums and garlic mustard for garnish.
  5. Step
    Finish with a drizzle of cold pressed canola oil and a pinch of salt.

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